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Red Wine Braised Short Ribs Recipe

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Prep Time
25 min
Total Time
3 hrs
Makes 4 servings
In this Recipe

Perfectly braised short ribs are one of my favorite comfort meals. These cuts of beef come from the chuck and have a small portion of rib bone on them. They have lots of fat in them and benefit from the long cook time in the braising liquid. When cooked properly, the end results is meat that is fork tender, richly flavored and will warm you up on even the coldest of days! This is a classic version of braised short ribs that uses red wine and beef broth for the braising liquid. There are plenty of other liquids you can use. Just search on this site for our Stout Braised Short Rib recipe for another idea! What’s your favorite way to prepare short ribs? Let us know in the comments below!


  • 4 lb(s) Leahy’s Angus Beef Short Ribs
  • 4 clove(s) Garlic (minced)
  • 3 Carrot (choped)
  • 2 Yellow Onion (chopped)
  • 2 stalk(s) Celery (chopped)
  • 2 cup(s) Red Wine (Cabernet Sauvignon)
  • 2 cup(s) Beef Broth (Merlot or Malbec are all great)
  • 2 sprig(s) Parsley (approximately)
  • 2 sprig(s) Thyme
  • 2 sprig(s) Rosemary
  • 2 Bay Leaf
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Tomato Paste
  • Flour
  • Salt (use a quick mixing flour like Wondra)
  • Pepper


  1. Generously season short ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Once oil is hot, brown the short ribs on all sides. Once browned, remove from Dutch oven and set aside on a plate.

  2. Add onions, carrots, and celery to the pot. Season with salt, pepper, and tomato paste. Stir, and cook until vegetables start softening. When the vegetables start softening, add the garlic, stir, and cook until all vegetables are soft. Pour in wine then add the short ribs and any juices from the plate. Add beef broth until the short ribs are almost covered with liquid, but not entirely covered. Bring the mixture to a simmer, and then add the herbs and bay leaf. Cover and move to an oven preheated to 350ºF.

  3. Cook for 2.5 hours until the short ribs are tender, but not falling apart. Remove the short ribs from the pot to a plate. Remove herbs and bay leaf from the pot and skim any fat from the surface of the liquid. Optional – add the flour to the mixture remaining in the pot, then blend the sauce together until smooth. This will create a thicker, richer sauce. If you don’t wish to blend the mixture, you can strain it to remove solids, and serve the sauce that way.

  4. Serve short ribs over mashed potatoes with sauce on top. Enjoy!

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